How to slice, dice, julienne?

[nperkins]

I saw Jeffs post about the shredded beef, and I was wondering what a good technique for slicing, dicing, julienne, and other cutting techniques are? Like using tip of the knife or base, lifting to chop, or leaving the kinfe always touching the board, etc etc...

[jeff]

You should (if possible) always leave the tip of the knife on the cutting board, it makes for a more steady cut.

I'll have to post up some pictures showing how to do it.